Best 4 Chicken With Tatuma Squash Pollo Con Calabacita Recipes

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**Savor the Authentic Flavors of Chicken with Tatuma Squash: A Culinary Journey Through Mexican Cuisine**

Embark on a culinary adventure with our tantalizing recipe for Chicken with Tatuma Squash, a traditional Mexican dish that captures the vibrant essence of Mexican cuisine. This delectable dish, also known as "Pollo con Calabaza," features tender chicken nestled amidst a symphony of roasted Tatuma squash, aromatic spices, and a rich, flavorful sauce. Accompanying this main course are two additional recipes that complete the Mexican culinary experience: a zesty Tomatillo Salsa for a burst of freshness and a creamy Avocado Salsa for a luscious, velvety complement.

Here are our top 4 tried and tested recipes!

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )



Chicken With Tatuma Squash ( Pollo Con Calabacita ) image

After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.

Provided by SusieQusie

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
1 (2 1/2-3 lb) broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
1 teaspoon salt
4 zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
4 large tomatoes, halved and sliced
1/2 medium onion, sliced
2 garlic cloves, finely chopped
4 -5 whole serrano chilies (optional)
salt
1 1/2 teaspoons dried oregano
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
  • Add the squash, tomatoes, onion, garlic, and chiles, if using.
  • Season with additional salt if needed, the oregano, and pepper.
  • Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.

Nutrition Facts : Calories 773.1, Fat 56.8, SaturatedFat 14.1, Cholesterol 212.8, Sodium 789.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 54.7

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)



Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

Steps:

  • Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
  • Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
  • Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g

CALABAZA CON POLLO (SQUASH WITH CHICKEN)



Calabaza con Pollo (Squash with Chicken) image

This is a wonderful chicken and vegetable dish that I grew up with in Texas. I love the way my mother cooks so I asked her for the recipe but of course she grew up not using measuring utensils so this recipe is my interpretation of her recipe. Also, I used three squash varieties just because. I believe it is healthy, apart...

Provided by Cynthia Ramos

Time 1h5m

Number Of Ingredients 13

2-3 lb chicken thighs, skinless and boneless
1 medium green calabaza squash
1 medium zucchini
1 medium yellow squash
1 medium yellow onion
2 Tbsp cooking oil
1 Tbsp salt
2 tsp black pepper
3 tsp garlic powder
3 tsp cumin
1 medium tomato
1 can(s) 15 oz. canned whole kernal corn (drain juice)
1 can(s) 8 oz. tomato sauce

Steps:

  • 1. Wash chicken and boil until cooked, set aside.
  • 2. Wash all squash, cut into cubes, set aside.
  • 3. Wash tomato, cut into cubes, set aside
  • 4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
  • 5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
  • 6. Add drained can corn, tomato sauce and dry spice mixture.
  • 7. Add chicken and 2 cups of chicken broth from the chicken boil.
  • 8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!

CHICKEN THIGHS WITH CALABAZA SQUASH AND CORN



Chicken Thighs with Calabaza Squash and Corn image

A one-dish Mexican classic, combining fajita-seasoned chicken, 3 squashes including calabaza, onion, tomato, corn, and seasonings. Best of all, it's fast, cheap, easy to make, and is even better as leftovers! Serve with refried beans, rice, avocado slices, and tortillas.

Provided by Aquaria

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h5m

Yield 8

Number Of Ingredients 23

⅓ cup water
¼ cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon vegetable oil
1 large sweet onion, chopped
1 Calabaza
1 medium yellow squash, cubed
1 medium zucchini, cubed
1 (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 medium tomato, chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons salt, or to taste

Steps:

  • Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.
  • Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 31.3 g, Cholesterol 70.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 24 g, SaturatedFat 3.2 g, Sodium 1317.7 mg, Sugar 8 g

Tips:

  • Choose the right squash: Tatuma squash is the traditional choice for this dish, but you can also use butternut squash, acorn squash, or kabocha squash. Look for squash that is firm and heavy for its size, with no blemishes or bruises.
  • Roast the squash before adding it to the chicken: Roasting the squash brings out its natural sweetness and caramelizes the edges slightly. This adds a lot of flavor to the dish.
  • Don't be afraid to use a variety of spices: This recipe uses a combination of cumin, chili powder, and oregano, but you can also add other spices that you like, such as paprika, garlic powder, or onion powder.
  • Serve with your favorite sides: This dish is great served with rice, beans, tortillas, or salad.

Conclusion:

Chicken with tatuma squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squash is roasted until tender and caramelized, and the chicken is cooked in a flavorful sauce made with cumin, chili powder, and oregano. Serve with your favorite sides for a complete and satisfying meal.

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